By: Ben McKeown
I was first introduced to Chestnuts when a couple of Italian backpackers came to stay at the farm and they asked if we could get some chestnuts. So I went searching and acquired them from a lovely farm in Tenterfield. We had a lovely meal of roasted Chestnuts and mulled wine. I've not missed a season since and here's a really great recipe I have enjoyed each season.
Servings: 4
Prep time: 00:10
Cook time: 00:25
Ingredients
- Pumpkin 800 g, prepared weight, cut into bite-sized pieces
- salt
- chestnut 250 , roasted.
- Onion 2 -3 red, peeled and cut into wedges
- Thyme 1/2 bunch, 25 g, washed and shaken dry
- Butter 3 tbsp
- Sunflower oil 1 tbsp
- Pepper and Nutmeg
Instructions
- Blanch the pumpkin in boiling, salted water for 5 minutes, then drain through a colander. Drain well.
- Take the chestnuts out of the packaging and add to the pumpkin.
- Heat the butter and oil in a frying pan.
- Add the onions and sweat until translucent, then add the pumpkin, chestnuts and thyme and fry for 10-15 minutes, turning occasionally.
- Season to taste with salt, pepper and nutmeg and serve hot.
Tips
-Score them (slice through the skin in the middle)
-Apply heat (roasting, boiling)
-Peel while still hot
-Enjoy!
-Chestnuts can be, but are rarely, eaten raw.
